The Laziest, Most Delicious Way To Make Rack Of Lamb

This is a late-weekday or weekend dinner that I go to about once a month. I found it in the dining section of the New York Times, which I try to read every Wednesday to prepare for weekend cooking. The recipe says it takes 30 minutes; it takes me about 40. The pimentón is the star here so it’s important not to skimp. I’ve forgotten to pick up rye bread more than once, and subbed panko breadcrumbs and it works, but something about the coarseness of the bread just carries it through. — Adam Chandler, 31, writer at Tablet magazine, Brooklyn, NY